PEPE SAYA

HANDMADE BUTTER FERMENTED, PERFECTED, THEN CHURNED, AND MANY OTHER DIVINE DAIRY PRODUCTS.

 

Pepe Saya

Pepe Saya

Placing aside the inredibly quality, what makes Pepe Saya the fine brand it is, is the love placed in the product from Pepe and his team. It’s an approach that’s stemmed from Pepe’s childhood when he and his family lived in Lebanon. For six of those years, and owing to the civil war, the village was cut off on all sides – what was consumed was sourced locally and made by hand – milk came from the extended family, and would be made into yoghurts and cheeses, and it’s an ethos that flows through to today’s operations, and embedded in the brand’s history. 

First the single origin cream is sourced from grass fed cows. It comes direct from the farm, and is ripened on site for roughly two weeks.  Next it becomes creme fraiche via the inoculation of a lactic culture and fermented for 20 hours. Then aged for roughly another month before it’s churned into butter. The butter is then washed, and hand kneaded until the consistency is perfect, which is when it’s packaged and sent to buyers immediately. It’s NEVER stored or frozen - just fresh. 

Fino is incredibly proud of our relationship with Pepe and his team, to be a wholesaler of their products and an online stockist of their butter.  

Image credits: supplied by Pepe Saya